I’d defrosted some chicken from Herondale Farm (just over the border in NY). Tonight we roasted it with shallots from Cherry Grove Farm in Newtown, organic carrots (locals long since been eaten), some store-bought chicken broth, some red peppers we had on hand (origins unknown), and thyme and sage from Missy’s Farm in Warwick, NY (dried and bagged by us).
For our vegetable or carb (however you want to call it), we had acorn squash from Waldingfield Farm (acquired at the New Haven Farmer’s Market this weekend). We quartered and seasoned that with a little butter, pumpkin pie spice, and a few drizzles of maple syrup from the Community of the Holy Spirit’s Bluestone Farm in Brewster, NY.
The funny thing (to me) is that we weren’t even trying to create a mostly local meal. It was an easy after-a-workday meal made from the stuff we had on hand! Wish every day could be like this.
– Meatballs, made from Stuart Family Farm ground beef
– Home made pasta
– Gravy (a red, meat based “sauce”) from the freezer from “before”
– Bread, from Apicella’s Bakery, New Haven
– Salad, lettuce from Two Guys from Woodbridge (organic and hydroponic greens)
– Wine, Vista Riposa, from McLaughlin Vineyards
My mostly local meal for the week was tonight: – Roast beef, top round from Stuart Family Farm in Bridgewater, CT. Delicious. – Broccoli in a garlic, olive oil, & chicken broth. The garlic is local. Sorry to say, the broccoli was Bird’s Eye. – Semolina egg noodles with butter (Cabot, regional). Okay, so the semolina is not local. It’s probably from North Dakota (which produces 2/3 of America’s durum wheat. So, if you buy a box of pasta from Italy, it may very well have come from North Dakota). BUT–I’m hoping to get redemption points for making these noodles myself (yes, from prime ingredients: semolina, egg, olive oil)! (Plus, the egg I used came from McLaughlin’s Vineyard‘s neighbor!) – Wine, from McLaughlin Vineyards.
Looking forward to the nextie.
Planting, harvesting, and sharing information about local food
